Make the Cookie Dough:

• In a mixing bowl, beat butter and powdered sugar until light and fluffy.
• Add vanilla extract and salt, mixing until combined.
• Gradually mix in flour and ground pistachios, stirring until a soft dough forms.
• Wrap dough in plastic wrap and refrigerate for 30 minutes.

Shape & Bake the Cookies:

• Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Roll out dough to ¼-inch thickness and cut out small rounds (~2 inches in diameter) using a cookie cutter.
• Place on the prepared baking sheet and bake for 10-12 minutes, or until edges are lightly golden.
• Let cool completely before adding the filling.

Make the Pistachio Cream Filling:

• In a bowl, beat together pistachio butter, softened butter, powdered sugar, and vanilla extract until smooth.
• If needed, add 1 tablespoon heavy cream or milk for a creamier consistency.

Assemble the Cookies:

• Spread or pipe pistachio cream filling onto the flat side of one cookie.
• Gently press another cookie on top to form a sandwich.
• (Optional) Roll the edges in crushed pistachios or drizzle with melted white chocolate for extra flair.

Serve & Enjoy!

• Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.